Samosa
Ingredients
All-purpose flour or whole wheat atta 1 cup
Filling:
Potatoes (boiled, pealed and mashed) 2
Peas (boiled lightly) 1/2 cup
Cumin powder 1/2 tsp
Coriander powder 1 tsp
Red chilli powder 1/2 tsp
Black rock salt 1/4 tsp
Amchur powder 1/2 tsp
Green chillies (deseeded, chopped) 2
Kasuri methi (crumbled) 1 tsp
Salt to taste
Oil for deep frying
Method:
Sift the flour with salt in a tray and prepare semi-hard dough, like we make for puri. Roll out in discs of about 5-inches diameter. Cut into halves like a crescent with a sharp knife and keep aside. Prepare the filling by mixing all ingredients and blending well. Now carefully shape the crescents into cones and pack with the savoury filling. Seal the edges with moist fingers, pressing firmly. Repeat till all material is used up. Heat oil in a karahi till it reaches smoking point. Reduce heat to medium and deep fry the samosas in batches till they turn light golden brown. Turn once or twice with a slotted spoon to ensure that these are evenly cooked. Enjoy!
